Vegetarian Shepherds Pie Recipe

My Vegetarian Shepherd’s Pie layers mushrooms, lentils, and a medley of vegetables under the best mashed potato topping, with a small twist that earns it a spot among Vegetarian Thanksgiving Dinner Recipes.

I never thought a meatless version could steal the show but this Vegetarian Shepherd’s Pie does. Packed with earthy lentils and chopped cremini mushrooms the filling simmers into a rich gravy and a golden top seals it.

I make it when I want something hearty but not heavy, a No Meat Shepards Pie that even my meat eating friends beg for. It’s become one of those Dinner Recipes Easy Vegetarian I toss into weeknight rotation because every bite has texture and a little surprise, you know that thing that makes you go back for more.

Ingredients

• Lentils bring protein and fiber, hearty base that keeps you full.
• Mushrooms add umami, low calorie earthy flavor and extra meaty texture.
• Potatoes make creamy starchy mash rich in carbs and comfort food vibes.
• Carrots give sweetness and beta carotene, a nice color and crunch.
• Onions build the savory backbone, add natural sweetness when caramelized.
• Garlic boosts flavor, pungent, may aid immune health in small amounts.
• Tomato paste deepens tomato richness, gives acidity umami and brighter taste.
• Soy sauce brings saltiness and savory glutamates, reduces need for extra salt.
• Butter and milk make the mash creamy, adds fat and richer mouthfeel.

Ingredient Quantities

• 1 1/2 cups dried brown or green lentils, rinsed (or 2 15-oz cans lentils, drained)
• 2 tablespoons olive oil or vegetable oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 oz cremini or button mushrooms, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup soy sauce or tamari
• 1 tablespoon vegetarian Worcestershire sauce (or regular if you prefer)
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more if needed
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch (or 2 tablespoons all-purpose flour) for thickening
• 1 cup frozen peas
• 2 lb potatoes (Yukon Gold or Russet), peeled and cut for mashing
• 4 tablespoons butter (or 3 tablespoons butter + 1 tablespoon olive oil for a lighter mash)
• 1/3 cup milk or plant milk
• 1/4 cup sour cream or crème fraîche (optional but makes the mash super creamy)
• 1/4 cup grated sharp cheddar or plant-based cheddar (optional, for the top)
• 2 tablespoons chopped fresh parsley for garnish

How to Make this

1. Preheat oven to 400F and start the lentils and potatoes: if using dried, put 1 1/2 cups rinsed lentils in a pot with about 4 cups water, simmer 20 to 25 minutes until tender then drain; if using two 15-oz cans just drain and rinse. Meanwhile peel and cut 2 lb potatoes and put them in cold salted water to boil.

2. Boil the potatoes until fork tender, about 15 to 20 minutes. Drain and return to the pot, add 4 tablespoons butter (or 3 Tbsp butter + 1 Tbsp olive oil), 1/3 cup milk, 1/4 cup sour cream if using, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mash until mostly smooth, add a splash of the potato cooking water if it feels too dry, its okay to leave tiny lumps if you like a rustic mash.

3. While potatoes cook, heat 2 tablespoons oil in a large skillet over medium high. Add 1 large finely chopped onion, 2 diced carrots and 2 diced celery stalks. Cook, stirring, until soft and starting to brown, about 8 to 10 minutes.

4. Add 8 oz chopped mushrooms and cook until they release their juices and brown a bit, 5 to 7 minutes. Stir in 3 minced garlic cloves and 2 tablespoons tomato paste, cook 1 to 2 minutes until fragrant.

5. Pour in 1/4 cup soy sauce or tamari, 1 tablespoon vegetarian Worcestershire, and 2 cups vegetable broth. Add the cooked or canned lentils, 1 teaspoon dried thyme, 1 teaspoon crushed dried rosemary, 1 bay leaf, 1 teaspoon smoked paprika, and 1 teaspoon kosher salt (taste and adjust), plus 1/2 teaspoon black pepper. Bring to a simmer.

6. Make a slurry with 2 tablespoons cornstarch and a little cold water (or use 2 Tbsp flour whisked into a small amount of broth), stir it into the simmering filling and cook until thickened, about 3 to 5 minutes. Remove the bay leaf, then fold in 1 cup frozen peas and heat just until they thaw, 1 to 2 minutes. Taste and adjust seasoning.

7. Spoon the lentil and vegetable mixture into a 9×13 or similar baking dish, spread it into an even layer. Dollop the mashed potatoes on top and spread with a spatula to cover, or pipe for a pretty top. Run a fork over the surface to make peaks that will brown nicely.

8. If using, sprinkle 1/4 cup grated sharp cheddar over the mash. Bake at 400F for 20 to 25 minutes until the filling is bubbling and the top is golden. If you want extra color broil for 2 to 3 minutes but watch it closely so it doesnt burn.

9. Let the pie rest 8 to 10 minutes so it sets, sprinkle 2 tablespoons chopped fresh parsley over the top and serve. Tip: taste the filling for salt before baking, and dont skimp on browning the mushrooms, thats where a lot of the flavor comes from.

Equipment Needed

FAQ

Vegetarian Shepherds Pie Recipe Substitutions and Variations

• Lentils — swap ideas
  • 2 cans chickpeas, drained (use whole and smash a few for binding, cut back broth slightly)
  • 2 cups cooked black beans or cannellini beans (same texture, add a bit more tomato paste for depth)
  • 8 oz crumbled tempeh, browned with soy sauce (more “meaty” bite, no extra thickener usually needed)
• Mushrooms — swap ideas
  • 1 small eggplant, diced and roasted (salt it to draw moisture then roast, so it wont make the filling soggy)
  • 1 cup finely chopped walnuts mixed with 1 tbsp soy sauce (gives chew and umami if you want no mushrooms)
  • 1 cup dry TVP rehydrated in 1 cup hot vegetable broth (absorbs sauce great, use same seasoning)
• Potatoes for the mash — swap ideas
  • 2 lb sweet potatoes (same cook time, mash with butter and milk, adds sweetness that pairs well with smoked paprika)
  • 1 large head cauliflower, steamed and mashed with 2–3 tbsp butter or olive oil (lower carb, lighter texture)
  • Mix of parsnip + potato, 50/50 (adds nice sweetness and complexity)
• Butter / cheddar finishes — swap ideas
  • Use olive oil or vegan butter in a 1:1 swap for butter, and plant milk instead of dairy milk
  • Skip cheddar, sprinkle 2–3 tbsp nutritional yeast into the mash for cheesy flavor, or use 1/4 cup vegan shredded cheddar
  • For a crunchy top use 1/2 cup panko or breadcrumbs tossed with 1 tbsp olive oil and a pinch of smoked paprika

Pro Tips

1. Brown the mushrooms like your life depends on it. Dont overcrowd the pan or theyll steam instead of caramelizing; work in batches if you need to. Once you have those brown bits, splash a little soy or broth in to deglaze and scrape them up — thats where a lot of the savory flavor hides.

2. Mind the lentil texture. If you cook dried lentils, stop when theyre tender but not falling apart, then finish simmering in the sauce so they absorb flavor, or mash a cup lightly for a meatier, cohesive filling. If you use canned, rinse well and simmer the drained lentils in the filling uncovered for a few minutes so the liquid concentrates.

3. Thicken and season smart. Make your cornstarch slurry with cold broth not water, add it gradually and simmer until glossed, then taste for salt before baking. A tiny splash of vinegar or lemon right at the end brightens the whole dish, and a pinch of extra smoked paprika or a little more Worcestershire will give more depth without adding fat.

4. Treat the mash gently. Use warm milk and room temperature butter, dont overbeat or youll get gluey potatoes, and keep a bit of the cooking water handy to loosen rather than more milk. Pipe or fork the top so it browns nicely, and watch closely if you broil since it can go from perfect to burnt in seconds.